Kid germs…they’ll get ya. I was so sick last week. So sick that I made this dish again, photographed it & never posted it. Oops. Glad I remembered, as I love this recipe & have been wanting to share it again….with better photos.
I love soba noodles, in fact, I prefer them over any pasta – semolina, wheat, brown rice, etc. I enjoy their rich flavor & hearty texture. I also love what is typically paired with them – asian sauces, herbs, spices, etc. But, they can be expensive, so when I found them on sale, I stocked up.
I used them to make this magical miso when I was easing off my cleanse & then again to nourish myself when I was feeling beyond sick, but I knew I had to eat. I had broccoli on hand from my last CSA share, as well as fresh herbs, garlic & ginger. These noodles were the only thing that sounded good to me…
- 2 Tbsp. olive oil
- 2 Tbsp. sesame oil
- 2 Tbsp. freshly grated ginger
- ¼ cup soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. agave nectar
- 1 Tbsp. sriracha (Vietnamese hot sauce)
- 1 tsp. fresh minced garlic
- 8 ounces organic soba noodles, cooked to manufacturer’s specifications
- 2 heads organic broccoli, cut into florets & steamed
- Green onions
- ½ cup cilantro leaves, roughly chopped
- ½ cup mint leaves, roughly chopped
- Combine the first 8 ingredients in a large bowl. Add rinsed noodles & steamed broccoli. Toss until coated.
- Garnish with green onions, sesame seeds, mint & cilantro.
I think this is my most favorite meal ever!